Baked Potato Casserole
Cheese-topped casserole with potatoes and Faschiertes (mince). Now also vegetarian.
Updated 18 November 20241 min read
Mom’s classic: potato casserole - alternatively also in a vegetarian version with pea-based mince (a ground meat substitute).
Ingredients
- 800 gPotatoes (waxy)
- 1Onions
- 500 gMince (vegan)
- 1Garlic cloves
- 250 mlSour cream
- 1Egg
- 100 gCheese (grated)
- 2 tbspHerbs (marjoram, parsley)
- Pepper, salt
- Olive oil
Preparation
- Cut the potatoes into 1/2 cm thick slices.
- Heat oil in a pan and fry half of the potato slices covered for about 5 minutes per side.
- Put the fried potatoes into a baking dish.
- In the meantime, fry the second half of the potato slices the same way.
- Finely chop the onions and garlic and fry lightly in hot oil.
- Add the mince to the onions and fry briefly.
- Season the mince in the pan and spread it over the potatoes in the baking dish.
- Spread the second half of the potato slices over the mince.
- Whisk the sour cream and egg, stir in the cheese and pour evenly over the casserole.
- Bake in a preheated oven at 180° for about 45 minutes.
The casserole tastes best with a green salad. Enjoy!